Caramel Custard Puddings
From Home cookery, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
800Calories
34 gProtein
90 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein34 g
Carbohydrates90 g
Fiber2.8 g
Sugars83 g
Total Fat36 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium870 mg
Calcium626 mg
Iron0.6 mg
Magnesium66 mg
Phosphorus508 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C53 mg
Vitamin A157 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline92 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 49. The excerpt below is the record exactly as published.
Caramel Custard Puddings. For the Caramel : — Divide the juice of one lemon and two ounces castor sugar between six or seven small dariole moulds. Set them on the hob, or a hot girdle, until the caramel be- comes a golden brown, then turn the moulds round until all parts are coated as in rice pudding with caramel (p. io6). Milk 1 pint. g f yolks of 4 (beaten). ( whites of 2 ,, Essence of vanilla to taste. Sugar ,,
Cook this with the app: pantry check, scaling, and the assistant.